Growing up with a grandmother from the picturesque Galicia region in the north of Spain meant I was exposed to one of the most delicious cuisines in the world, Spanish cuisine. One of her cherished desserts that has become a staple in my kitchen was creamy Rice Pudding, also known as “arroz con leche”, translating literally to rice with milk. This creamy orange cardamom rice pudding takes the original arroz con leche, but with a delicious twist: Cardamom and orange, a delicious and powerful combination. This recipe uses coconut milk and cream making it dairy-free. I also made it slightly more nourishing by using honey instead of sugar.
Ingredients you will need for this creamy orange cardamom rice pudding:
- 1.5 cups cooked long-grain rice
- 1 cup coconut milk
- 1 (13.66 ounce) can full-fat coconut milk
- 1/4 cup honey or maple syrup
- 1/2 teaspoon ground cardamom
- Pinch of salt
- 1/4 cup raisins
- 1/4 cup pistachios
- 1/4 cup shredded coconut
- Zest of 1 orange (if you are sensitive to orange, feel free to use less- or to use orange blossom essence instead).
Instructions:
- Begin by placing the cooked rice and coconut milk in a large saucepan. Allow them to gently simmer over medium heat. Gradually introduce the full-fat coconut milk, honey, ground cardamom, and a pinch of salt. Stir the mixture consistently until it thickens, which should take approximately 8-10 minutes.
- Once the pudding base has achieved a desirable thickness, stir in the raisins, pistachios, shredded coconut, and the zest of one orange. Remove the pan from heat, letting the flavors meld as the pudding cools slightly. The mixture will continue to thicken during this cooling period.
- Scoop the creamy concoction into individual serving dishes. Serve immediately to relish the warm, comforting flavors, or refrigerate until ready to serve for a chilled sweet treat.
Tips/Recommendations:
- Personalize with Add-ins: While I opted for golden raisins, pistachios, and shredded coconut, feel free to experiment with your preferred dried fruits and nuts. The versatility of this recipe allows for creative exploration.
- Go Nourishing with Honey: To enhance the nutritional value, I substituted traditional sugar with honey. This not only adds a natural sweetness but also contributes to the overall wholesome quality of the dessert.
- Make it Ahead: This Orange Cardamom Rice Pudding is an excellent make-ahead dessert. Prepare it in advance, refrigerate, and serve chilled for a refreshing twist.
- Texture Matters: The key to a perfect rice pudding lies in achieving the ideal thickness. Stirring consistently during the cooking process ensures a creamy and luscious texture.
- Zest Magic: The orange zest elevates the dish with its bright and citrusy aroma. Ensure you zest the orange just before incorporating it into the pudding to capture the full essence of its flavor. If you are sensitive to orange, feel free to use less- or to use orange blossom essence instead
Indulge in the warmth of Spanish tradition with this dairy-free, gluten-free, and (optional: vegan!) Orange Cardamom Rice Pudding – a dessert that encapsulates the essence of comfort and simplicity.
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I hope you enjoyed this recipe! Let me know if you decide to try it out and don’t forget to send me your #Lifestylemartina creations.
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My goal is to get you to cook and experiment in the kitchen, even if you are not an expert. If you would like to get to know me more, follow me on instagram : Lifestylemartina . Looking forward to seeing you there!
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With love, Martina
Orange Cardamom Rice Pudding
Ingredients
- 1.5 cup cooked long-grain rice
- 1 cup coconut milk
- 1 can full-fat coconut milk
- 1/4 cup honey maple syrup if vegan
- 1/2 tsp ground cardamom
- Pinch of salt
- 1/4 cup raisins
- 1/4 cup pistachios
- 1/4 cup shredded coconut
- 1 orange zest only
Instructions
- Begin by placing the cooked rice and coconut milk in a large saucepan. Allow them to gently simmer over medium heat. Gradually introduce the full-fat coconut milk, honey, ground cardamom, and a pinch of salt. Stir the mixture consistently until it thickens, which should take approximately 8-10 minutes.
- Once the pudding base has achieved a desirable thickness, stir in the raisins, pistachios, shredded coconut, and the zest of one orange. Remove the pan from heat, letting the flavors meld as the pudding cools slightly. The mixture will continue to thicken during this cooling period.
- Scoop the creamy concoction into individual serving dishes. Serve immediately to relish the warm, comforting flavors, or refrigerate until ready to serve for a chilled sweet treat.
Martina is a trained and experienced chef. She has worked as a Chef in multiple restaurants in the Netherlands. Currently, she works as a Marketing Manager for a Start-up in The Hague. In her spare time, she cooks and bakes delicious recipes to host friends and shares all of her best recipes and tips through her blogs.
